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The Judd's Sweet Potato Muffins Recipe

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This recipe for The Judd's Sweet Potato Muffins, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Scott Judd
Added: Thursday, May 14, 2009


½ c. butter
2 eggs
1c. crushed pineapple
1 ½ c. flour
¼ tsp. salt
¼ tsp. nutmeg
¼ c. pecans, chopped
½ c. coconut
1 ¼ c. sugar
1 ¼ c. mashed sweet potatoes
2 tsp. baking powder
1 tsp. cinnamon
1 c. milk
½ c. raisins

Preheat the oven to 400. Grease 1 1/2 –inch muffin tins. Cream the butter and sugar. Add the eggs and mix well. Blend in the sweet potatoes. Mix the flour with the baking powder, salt, cinnamon and nutmeg. Add alternately with the milk. Do not over mix. Fold in the nuts and raisins. Fill the muffin tin ¾ full. Bake at 400 for 25 minutes. Muffins can be frozen and reheated.




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